Shrimp Recipe

Prepare brine

In a heatproof bowl or jar, combine apple cider vinegar, water, sugar, and 1/2 tsp kosher salt. Stir until sugar and salt mostly dissolve.

Add the thinly sliced red onion to the jar, nestling the slices so they’re submerged. Tuck in the bay leaf, peppercorns and optional oregano/cilantro stem.

Let sit at room temperature for at least 20 minutes for quick pickling. For brighter flavor, refrigerate for 1–2 hours or up to overnight. Drain before serving, reserving a little pickling liquid to dress cabbage if desired.

Make marinade

In a mixing bowl, whisk together olive oil, lime juice (3 tbs), orange juice, grated garlic, smoked paprika, ground cumin, Aleppo pepper, 1 tsp kosher salt and 1/2 tsp black pepper until emulsified. Stir in chopped cilantro.

Pat the Argentinian red shrimp dry with paper towels. Place shrimp in a shallow dish or resealable bag and pour the marinade over them, tossing to coat evenly.

Marinate in the refrigerator for 15–30 minutes. Do not exceed 45 minutes — the acid will begin to firm the shrimp too much.

Grill shrimp

Preheat a grill or grill pan to high (about 500°F/260°C if using grill). Oil the grates or brush shrimp lightly with oil to prevent sticking. Thread shrimp onto skewers if desired (2–3 per skewer) for easier flipping.

Place shrimp on the hot grill and cook 1.5–2 minutes per side, until opaque and lightly charred. Total cook time ~3–4 minutes. Remove from heat immediately to avoid overcooking.

Squeeze a little fresh lime over the cooked shrimp and let rest 2 minutes.

In a small bowl, whisk together crema (or sour cream), mayonnaise, chopped chipotle, 1 tbs lime juice, garlic powder and 1/4 tsp kosher salt until smooth. Add 1 tbs water if you prefer a thinner drizzle consistency. Taste and adjust salt or lime.

Warm tortillas on the grill or in a skillet until pliable.

If using cabbage, toss shredded cabbage with a tablespoon or two of the reserved pickling liquid to lightly dress it.

Assemble: place a small handful of dressed cabbage on a tortilla, top with 3–4 grilled Argentinian red shrimp, a spoonful of pickled onions, a drizzle of creamy Baja sauce, pickled jalapeño slices if using, and fresh cilantro. Serve with lime wedges.